From Sonia El-Nawal, Pastry Chef, Theo - New York City
Adapted by StarChefs
1 1/2 ounces corn starch
vanilla bean, scraped
cup unsalted butter
a saucepan, heat the milk, vanilla bean and banana over low heat.
In a bowl, mix yolks, sugar, and cornstarch. Temper in the milk
and put mixture back in the pot. Cook until thick, take off the
heat, and mix in the soft butter. Strain. Transfer to a container
and set aside.
1/2 cup melted
sugar 1/2 cup
phyllo dough on a buttered sheet tray. Brush with butter, sprinkle
with powdered sugar, cover with another sheet of phyllo, brush
with butter, sprinkle again with powdered sugar. Bake at 350†,
ounces milk chocolate, melted
a 1/2 teaspoon of chocolate on a sheet tray with oiled foil.
With your finger, spread the chocolate into a small circle.
Refrigerate for an hour and then peel off and put in a container.
cup walnuts, toasted
toasted nuts on a sheet tray, bring the water and sugar to a boil
and caramelized, pour onto the nuts, let cool. Break up the pieces,
place in a food grinder, and grind until crumbly.
assembly, mix 2 cups of pastry cream with 3 bananas, diced, until
it is well mixed. In a cup or Ramekin, sprinkle brittle first,
then a piece of phyllo, spoon in banana mix then a layer of chocolate
wafer, a layer of phyllo and then more banana filling. Flatten
the top, garnish with sautéed bananas.